Ingredients
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2 cloves chopped garlic
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3/4 cup chopped onion
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2 tablespoons butter or 1 tablespoon lite olive oil
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1 lb fresh spinach (a large handful for each person)
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup coarse breadcrumbs
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1/3 cup parmesan cheese, coarsely grated
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2 eggs, lightly beaten
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1 cup canned condensed tomato soup (or if you prefer used canned cream of mushroom)
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1 1/2 teaspoons curry powder
Instructions
- Chop the spinach.
- Melt butter (or oil) in a large saucepan.
- Saute garlic and onions until light brown.
- Add chopped spinach, salt and pepper.
- Cover and cook over medium heat for 5 min (or until the spinach is wilted).
- Remove from heat and drain the spinach well.
- squeeze it slightly.
- Stir in breadcrumbs,parmesan cheese and the eggs.
- Cover and refrigerate for 2 hours.
- Preheat oven to 350F degrees.
- Pour sauce (Soup) into a 9" baking dish.
- Mix in curry powder.
- Shape spinach mixture into 2" balls.
- Arrange the balls in a single layer.
- Bake uncovered for 30 minutes.
- Half way through cooking gently turn the balls so the balls are rotated in the sauce.